Description
A quick and easy no-churn ice cream made with just cottage cheese, honey, and vanilla. Creamy, high-protein, and perfect for a healthy dessert or snack.
Ingredients
2 cups Full-fat cottage cheese
3–4 tablespoons Honey or maple syrup
1 teaspoon Vanilla extract
Instructions
- Add the cottage cheese, honey, and vanilla to a high-speed blender. Process for a full 60 seconds until completely smooth, scraping down sides as needed
- Pour the smooth mixture into a freezer-safe container (a loaf pan works perfectly)
- Cover the container and freeze for at least 4 hours, stirring once after 2 hours for best texture
- Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve immediately
Notes
Use full-fat cottage cheese for creamiest results; low-fat will be icy.
Blend thoroughly to avoid lumps; any lumps will ruin the smooth texture.
Sweeten generously—the mixture tastes less sweet when frozen.
Stirring halfway through freezing prevents ice crystals.
Store leftover ice cream in a tightly sealed container in the freezer for up to two weeks. To soften, microwave for 10-15 seconds or let sit at room temperature. Do not refreeze after thawing.
Best eaten within the first three days for optimal texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Churn (Blender & Freeze)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx.)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 460 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 20 mg
Keywords: cottage cheese ice cream, 3-ingredient ice cream, protein ice cream, no-churn ice cream, healthy ice cream, easy ice cream